Chicken and Tangy Peanut Sauce over Squash and Carrots Noodles + a review of 150 Best Spiralizer Recipes
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A tasty Chicken dish with a tangy Asian sauce over top of squash and carrot noodles makes for a healthy entree.
  • 1 t. minced gingerroot
  • 1 t. minced garlic
  • ½ t. sugar
  • ½ c. smooth peanut butter
  • 3 T. rice vinegar
  • 1 T. gluten free soy sauce
  • 2 t. sesame oil
  • ⅓-1/2 c. water
  • 3 zucchini, ends cut off
  • 3 yellow summer squash, ends cut off
  • 2 large carrots, peeled and ends cut off
  • 4 c. diced cooked chicken
  • ¼ c. chopped fresh cilantro
  • 2 T. sesame seeds
  1. In a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended. Gradually stir in water to reach desire consistency. (The squash strands will add liquid, so you may want to make the dressing slightly thicker than usual.)
  2. Bring a pot of water to a boil over high heat. Meanwhile, using a spiralizer, cut zucchini, squash and carrots into thin strands, keeping the carrots separate. Add carrots to the boiling water and boil for 3 to 5 minutes or until cooked to desired tenderness. Using a slotted spoon, immediately transfer carrots to a bowl of ice cold water. Blanch zucchini and squash in the same way, but boil for 2 to 3 minutes. Drain the cooled vegetables thoroughly and pat dry if necessary.
  3. Transfer blanched vegetables to a serving bowl. Top with chicken and drizzle with dressing. Sprinkle cilantro and sesame seeds on top.
Recipe from 150 Best Spiralizer Recipes by Marilyn Haugen and Jennifer Williams, 2015, Robert Rose Inc.
Recipe by Hezzi-D's Books and Cooks at